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Basic cheesecake with graham cracker crust, topped with white chocolate ganache. Super easy, silky, creamy dessert that EVERYONE will love! | @littlebroken

Mini Cheesecakes with White Chocolate Ganache




  • 1/2 cup graham cracker crumbs (4 full sheets)
  • 2 Tbsp. unsalted butter, melted
  • 1 Tbsp. granulated sugar


  • 12 oz. (1 1/2 pkgs.) cream cheese, at room temperature
  • 1/2 tsp. vanilla extract
  • 5 Tbsp. granulated sugar
  • 1 egg


  • 3/4 cup white chocolate chips
  • 2 Tbsp. heavy cream


  • 12-cup Mini Cheesecake Pan


  • fresh fruit to serve



  1. Preheat the oven to 325F.
  2. Mix graham crumbs, butter, and sugar. Lightly coat the cheesecake pan with cooking spray and press 2 teaspoons of crumb mixture onto bottom of each cheesecake pan cavity; set aside.


  1. Beat cream cheese, vanilla, and sugar with a mixer until well blended and smooth. Add the egg and mix on low speed until well blended.
  2. Spoon 2 tablespoons of cream cheese mixture over each crust.
  3. Bake for 12-14 minutes or until the centers are soft to the touch and almost set. Cool completely at room temperature. Refrigerate 1 – 1 1/2 hours or until cheesecakes are chilled and completely set.


  1. In a small saucepan combine chocolate chips and heavy cream. Bring to a low simmer over low heat. Turn off heat. Whisk the mixture until melted and smooth.
  2. Spoon the ganache evenly over chilled cheesecake tops (work quickly before ganache sets). Refrigerate until chocolate is firm to the touch.
  3. Remove the cheesecake from the refrigerator. Let it sit at room temperature for 10 minutes and gently glide a knife around the edges to loosen up the edges and remove the cheesecake from the pan.
  4. Serve immediately or store covered up to 1 day in the refrigerator. Top with fresh fruit if desired before serving.


*add additional time for cheesecake to chill